They are amazing fried, but you have to scale them and keep the skin on the filet then score the meat every 1/8th inch and the Y bones cook up and you will never even notice them, and at 350 degrees the filets curl up nicely

In Southeast Missouri, gigging season is an Ozark Missouri tradition, we have baseball stadium LED lights mounted to the front of our jet boats as we run up clear rivers gigging/spearing them with 14' gig poles. Super fun, cross between bow fishing and an ancient tradition basically

Bayou secret for Buffalo Tenderloins: Pressure cook your fish first, softens the bones up. Then, you can shred the meat and patty it out for frying if you like it fried....

An old-timer once told me the best way to deal with those super-bony fish is to wrap the meat in cheesecloth, cook it all in a chowder, and then take the bag of meat out and discard it. You are left with the flavor but no bones.

If you scale them and leave the skin on, then you score them almost all the way to the skin every eighth of an inch and the bones will break down and you will have one of the best freshwater fish dinner

Canning Sucker is the best way to eat it. Bones dissolve. Have heard smoking sucker is good also.

What not eat the roe? We always dredged the 'gills or crappie we caught in cornmeal and fried them. We handled the roe the same way.

Right on looked good

Omg that one was HUGE!!! I wish you could’ve gotten that one!

Can the suckers in a pressure cooker. Softens up the bones. You can eat bones and all.

Cast net and good eating

I take the guts for Crawfish bait and smoke the whole fish. Scale it and everything. Nice video.

What about blending the fish in a sharp blade blender? After filleting it 😉😉

Caught 2 yesterday but they were close to a cistern so they went back in as quickly as they came out😂

Never seen that large either. I caught some by accident with a net mixed in w black nose dace. Kept in my pond and aquarium. They are like koi and goldfish minus the color

Grind up the fillets and make them into a cake.

I have caught suckers in the river here in NC never tried to eat one

Pick the y-bones out and make fish tacos with them

You were kinda on the right track. To eliminate the bones, start by de-scaling the fish. Fillet like you did and leave the skin attached. This is the critical part; lay the fillet skin side down and slice through the flesh from the top of the back to the belly WITHOUT slicing through the skin...it's what holds it together. Do this from head to tail every 1/8" along the entire fillet. You'll feel bones crunching as you slice through them. Season your flour. Roll your fillets in the flour being sure it gets into all the cuts. Deep fry at approximately 350°F for about 6 minutes until golden brown. I also cook carp and catfish this exact way and they turn out delicious. The bones crisp up and disappear and you'll love this new method for frying boney fish.

Eat bread to take the bones down